Baked sea bass with Romesco sauce | Catalan flavor
(0)
25 min
Quick
Sezamo
O capodoperă a bucătăriei spaniole mediteraneene: fileuri fragede de biban de mare la cuptor, servite pe un pat bogat de sos Romesco preparat din ardei copți, migdale rumenite și ulei de măsline.
Preparation method
Preparing the Romesco sauce
Preheat the oven to 200°C. In a dry pan, lightly toast the almonds over medium heat for 2-3 minutes until fragrant and golden, then let them cool slightly.
In a blender or food processor, add the drained roasted peppers, toasted almonds, tomato passata, 2 peeled cloves from the head of garlic, vinegar, sweet paprika, and half of the olive oil (25 ml). Season with a pinch of salt and pepper.
Pulse the mixture until you get a textured and creamy sauce, characteristic of traditional Catalan Romesco. Taste and adjust seasoning if necessary.
Chef's tip
Toasting the almonds: Do not skip lightly toasting the almonds in the pan; this step releases the essential aromatic oils that give Romesco sauce its rich flavor and authentic Catalan note.
Texture control: Authentic Romesco sauce should not be a completely smooth puree, but should retain a rustic, crunchy texture from the fine pieces of almonds.
25 min
Under an hour
